Tag: cherry

Alkekengi: origin, benefits, properties and recipes – Gordon Ramsay’s version

Alkekengi: origin, benefits, properties and recipes – Cucinare Facile

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Homemade granola bars – Gordon Ramsay’s version

The cereal barseven better if homemadethey are an ideal snack for those looking for a tasty and nutritious alternative to breakfast, but they are also perfect for a snack, or for a snack to take anywhere.

Made with simple, healthy ingredients such as oat flakes, a variety of nuts and oilseeds, these bars are free of added fat and sugar, making them not only delicious but genuinely healthy too.

When you consider the average cost of commercial granola bars, homemade granola bars are a smart as well as health-conscious option.

You will be able to use a muesli ready*, but the best would be to make it from scratch, perhaps according to your preferences, needs and tastes.

How to make granola for your homemade granola bars

For 400 g of granola, you will need:

150 oat flakes
50 g of spelled flakes*
50 g of barley flakes*
50 g of dried red fruits
50 g of sultanas
50 g of shelled pumpkin seeds

How to make them even tastier and easier to transport

Melt the dark chocolate in a bain-marie or in the microwave, transfer it to a saucer and dip the homemade granola bars, resting the base. Transfer them to a sheet of baking paper and let them harden in the fridge.

In this way the base will be even more compact and the bars will not tend to break during transport or temperature changes.

And to make them even more practical, wrap them in a strip of baking paper and close with a piece of string.

This recipe is perfect for recycle Easter egg chocolate!

Because the piadina makes bubbles – Gordon Ramsay’s version

Why does the piadina make bubbles? This seemingly simple question hides behind it a world of culinary chemistry and tradition that has its roots in the history of Italian food and wine. There piadinaa symbolic dish of Romagna, is loved for its versatility and its unique flavour, but they are precisely the bubbles which form during cooking to give it that characteristic texture that we appreciate so much. Understanding the reason for this phenomenon is not just a curiosity for cooking enthusiasts, but is essential for anyone who wants to master the art of preparing this food, guaranteeing the perfect result every time.

Because the piadina makes bubbles

The formation of bubbles in the piadina during cooking is a phenomenon that can be explained through food chemistry and a little physics. When the piadina is placed on the hot plate, the water present in the dough begins to heat up, turning into steam. This steam, trying to escape, pushes the dough upwards, thus creating the characteristic bubbles.

Another key factor is the presence of bicarbonate or chemical yeast in the dough, ingredients which, reacting under the action of heat, produce further gas, contributing to the formation of bubbles. It is interesting to note how the Romagna culinary tradition has been able to exploit these chemical reactions to obtain a piadina with an unmistakable taste and consistency.

There quality of the flour used and the relationship between the ingredients they are equally crucial. A flour with a good gluten content favors the elasticity of the dough, allowing the bubbles to expand without breaking, thus keeping the piadina soft and crunchy at the same time.

For those interested in trying their hand at preparing this dish, here is a detailed recipe: Flaky Piadina – Recipe.

In short, the formation of bubbles in the piadina is not only a pleasant visual effect, but is evidence of a perfect harmony between chemistry, physics and culinary tradition. As we have seen, obtaining the perfect piadina requires attention and care in the choice of ingredients and their processing, but the final result is undoubtedly worthy of the effort.